Roasted Tomatoes and Potatoes With Olives and Thyme

A classic potato side dish gets an upgrade with earthy thyme and pitted olives.

Pro tip: Keep it easy with canned tomatoes. For the best flavor, you can't beat fresh tomatoes, but this recipe will also work with 1 1/2 cups of canned diced tomatoes—just layer them into the baking dish as you add the other ingredients.

Total Time:
Level: Easy
Yield: 4 servings


  • 1 lb. fingerling potatoes
  • 1 tbsp. coarse salt, plus a few pinches
  • 3 good-size ripe tomatoes (about 1 lb)
  • 2 tbsp. olive oil
  • 1 large red or yellow onion, halved and sliced about 1⁄4 inch thick
  • 1/4 tsp. dried thyme
  • 1/2 tsp. fennel seeds
  • Zest of 1 large lemon
  • pepper
  • 3 garlic cloves, peeled and thinly sliced
  • 1/2 c. pitted olives (such as niçoise or kalamata)
  • 2 tbsp. capers, rinsed and drained
  • 12 thyme sprigs
  • 1 lemon, quartered


  1. Heat oven to 400°F.
  2. Halve potatoes lengthwise. (If any are especially large, cut into thirds lengthwise.) Bring 6 cups water to a boil. Add 1 tablespoon salt and the potatoes. When boil returns, cook for 4 minutes. Scoop potatoes out with a slotted spoon and set aside.
  3. Drop tomatoes into same pot for about 10 seconds, then transfer to a bowl of cold water and peel off skins.
  4. Halve tomatoes crosswise, gently squeeze out seeds, then cut walls into large pieces. Finely chop cores.
  5. Heat 1 tablespoon oil in a skillet over medium-high heat. Add onion along with dried thyme and fennel seeds. Cook, tossing in pan, until onion begins to soften in color, about 5 minutes. Turn off heat, add lemon zest, and sea- son with a couple of pinches of salt and a few grinds of pepper.
  6. Brush an 8-cup gratin dish with 1 teaspoon of the oil. Spread half the onion, the chopped tomato cores, and half of the tomato pieces, garlic, olives, capers, and thyme sprigs in gratin dish. Cover with potatoes and remaining tomatoes, and tuck in remaining slivers of garlic. Season with a pinch of salt and a few more grinds of pepper. Cover potatoes with remaining onion, and wiggle in rest of olives, capers, and thyme. Drizzle remaining 2 teaspoons oil over potatoes, cover with foil, and bake for 25 minutes. Remove foil, and bake until potatoes are tender, 10 to 15 minutes more. Serve with lemon on the side.

Nutritional information (per serving): 233 calories, 11 g fat (1 g saturated), 4 g protein, 32 g carb, 5 g sugar, 5 g fiber, 661 mg sodium, 0 mg cholesterol

This recipe originally appeared in the April 2017 issue of Dr. Oz The Good Life.

Recipe adapted from In My Kitchen: A Collection of New and Favorite Vegetarian Recipes by Deborah Madison.

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